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An emulsion is a fine dispersion of one liquid within another that it is not soluble in. There are two main types of emulsions: oil-in-water and water-in-oil. Emulsions can be found in many foods like milk, ice cream, mayonnaise, and sausage. The stability of an emulsion can be increased by adding an emulsifier or stabilizer. Emulsifiers lower the surface tension between phases to make it easier to produce small dispersed particles. Factors like temperature, droplet size, and electrostatic forces between pa

Author

Salomon Morales

Language

EN